CHAKRA Yacht Charter - Luxury Fully Crewed Yacht Charters

CHAKRA

from 495000€ per week
86.00 m
Crew: 19
Cabins: 19
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

The 86m M/Y CHAKRA was built in by Scheepswerf Gebr. van der Werf and last refitted in 2017. In 2016 this impressive yacht underwent a complete transformation, illustrating what can be achieved with the unwavering dedication of a first-class team. CHAKRA is destined to be one of the most sought-after large yacht.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : 0
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : 0
  • Gym/Exercise : Yes
  • Elevators : Yes
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : Underway
  • Make purified drinking water :
  • Re-usable water bottles :

Audio Visual Equipment and Deck Facilities:
30X SAMSUNG FLAT SCREENS TV THROUGHOUT
KARAOKE TOUCH SCREEN SYSTEM
KALEIDESCAPE VIDEO / MUSIC ON DEMAND USING AMX OPERATING SYSTEM

Watersports

  • Dinghy size : 1
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :3
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

1 x Sessa Marine / Key Largo 36″ with Yamaha F350 AETx3
1 x 4.2 M rescue tender WITH 25 HP Yamaha
2 x Jet Sea Doo GTX 260 limited, 4-stroke
1 x Yamaha VXS wave runner
Flyboard spark
3 x towing tubes
Ski, mono ski, wakeboards, wakesurfs
Scuba diving & Snorkelling equipment

Accommodations & Specs

  • Length : 86.00 m
  • Cabins : 19
  • Guests : 12
  • Crew : 19
  • Make : Devonport
  • Built : 1998
  • Cruising Speed : 12
  • Fuel Consumption : 800
  • Guest Accommodation:
    1 VIP (King Size Bed)
    1 Master (King Size Bed)
    10 Doubles (King Size Bed)
    3 Doubles (Bed Size 2m x 1.30m)
    1 Single (Single Bed)
    1 Single (Bed Size 2m x 1m)
    4 Twins

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    CHAKRA - Boat Interior Layout

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:30

    Kostas Ollandezos|Captain
    Born: 1956 Nation: Greek | Languages:
    |
    Born: 1956 | Nation:

    Captain: Kostas Ollandezos
    Captain Kostas was born in1956. He has more than 35 years of Maritime experience, 15 as Captain at the yachting industry. He is a graduate of the Merchant Marine Academy of Greece He has the experience, the knowledge and the skills to manage any situation.

    Chief Officer: Fotis Markovitis
    Fotis was born in 1980 in Greece. He has 15 years of maritime experience, from which 7 years as a Chief officer at the Marine industry. Those years gave him immense experience and deep knowledge. In addition he is extremely skillful and well trained to act in all circumstances in a calm and efficient manner. He loves reading and movies.

    Chief Engineer: Nikolas Chondrakis
    Nikolas is Greek and he is married with two kids. We are very happy to have him on board as his extensive experience enables him to handle every situation and maintain the smooth operation of all equipment on board. He is meticulous in task completion and has an excellent work ethic. With his attention to detail he ensures that all engineering projects are completed to the highest standard, which, combined with his calm demeanor, makes guests feel assured of a safe and totally relaxing cruising experience.

    2nd Officer: Alexis Rigas – Koutoukis
    Alexis was born in Greece in 1987. He has been working since 2012 as an apprentice first, and then as a 2nd officer. He is extremely focused on the guests needs and wants, he is excellent in communication and strongly motivated to face his responsibilities head on. He aims to deliver the best support to the captain, fellow crewmembers and the best service to his guests.

    2nd Engineer: Dimitris Chouchoulis
    Dimitris was born in Athens in 1970. He has 20 Years of Expertise at Greek Navy Seals & Mechanical Corps. He was awarded with the Medal of Good Service from the Helenic Republic. His impressive and versatile experience allows him to handle demanding situations always guaranteeing the safety and well-being of his guests.

    Deckhand: Kritolaos Garafas
    Kriton was born in 1983 in Greece. He has been in the yachting industry as a deckhand since 2009. He gained his passion for the ocean during his childhood as he grew up only meters from the sea. Kriton relishes meeting people from various cultures whilst travelling in this industry. In his free time he enjoys reading and football.

    Deckhand: Giorgios Lalas
    Giorgos was born in 1991 in Greece. He has been in the yachting industry for 4 years after earning his degree as a mechanotronics engineer. Surfing is his passion followed closely by photography and seeing the world and capturing all its moments.

    Deckhand: Emmanuil Xenarios
    Manolis was born in 1989 in Greece. Although he attending a technical lyceum of engineering, after school he worked as a sales person before entering the yachting industry in 2010. He decided to pursue a career where he’s most comfortable-on the water and traveling. He is always smiling and happy to assist guests on-board.

    Hotel Manager: Greogory Triantafyllou
    Gregory was born in Greece in 1967. He has extensive experience with cruise lines in a number of managerial positions, held over the years with Greek and international companies and operating in a world wide environment. A team player with excellent interpersonal, communication and leadership skills, flexible, adaptable, able to perform well under pressure.

    Chef: Georgios Kavatziklis
    Georgios is Greek. After finishing his degree, Georgios worked in hotels all over the world gaining experience and perfecting his skills in several cuisines. He has won several awards in prestigious competitions. He has excellent organizational skills, a team player, quality conscious and always creative with his recipies. He makes every meal an outstanding culinary experience.

    Sous Chef: George Kourakis
    George was born in 1978 in Greece. Deciding to continue his passion for food and cooking, Chris has over 14 years’ experience working in the hospitality industry. Having worked in many locations he has developed a knowledge and appreciation of regional cuisines. He has a genuine passion for food and hospitality.

    Steward: Gaidarzhy Anatolii
    Anatolii was born in 1987 in Ukraine. He brings a warm friendliness to CHAKRA always willing to go the extra mile, never failing to make those around her feel welcome and ensuring a great time is had by all. Antonia joined the yachting industry immediately after school where she hopes to combine her love for the ocean and passion for hospitality.

    Stewardess: Gynkinova Nataliia
    Nataliia was born in 1980 in Ukraine. Nataliia traveled around world and most of Europe experiencing different cultures and broadening her hospitality skills and techniques. Eight years later, she decided to enter the yachting industry where she can combine an excitement for travel and adventure with her career.

    Stewardess: Ganna Mielikhova
    Ganna was born 1989 in Ukraine. Her love for travel urged her to work as a travel agent right after school. She was drawn to the sea and started her career in yachting in 2016. She enjoys each day and looks forward to new adventures. She has a passion for what she does and will be happy to make your stay as relaxing and memorable as possible.

    Stewardess: Vorona Anastasiya
    Anastasiya was born in 1991 in Ukraine. She has traveled across the globe enjoying and discovering new places and cultures. In 2014 she embarked on her career in yachting. She is friendly and supports the Chief Stewardess with guest service and housekeeping duties with a smile on her face.

    Stewardess: Kateryna Paun
    Kateryna was born in 1988 in Ukraine. Her experience in hospitality means that she is knowledgeable and professional. She is both intuitive and attentive, which ensures that the needs of guests are handled discreetly and quickly, making their stay on Turquoise relaxing and enjoyable.

    Guest Reviews

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